13 replies to this topic

[bobdrake12]

http://news.yahoo.co...the_healthy_way

5-A-Day: The Healthy Way (excerpts)

Sat Sep 21,11:51 PM ET

By Amanda Gardner - HealthScoutNews Reporter

SATURDAY, Sept. 21 (HealthScoutNews) -- An apple a day may keep the doctor away, but why stop there?



Research proves that a minimum of five daily servings of fruits and vegetables can ward off a host of ills, including cancer, heart disease, hypertension, diabetes and macular degeneration.

However, nine servings a day is even better.

In fact, the National Cancer Institute ( news - web sites) will be emphasizing the upper limit of the range during "5 A Day" week, which runs Sept. 22-28. "Eating 5 to 9 and Feeling Fine: Fruits and Vegetables Anytime!" is the program's new mantra.

"Adults really need to eat nine servings a day. That's what the science says, and we decided we needed to start clearly communicating this," says Lorelei DiSogra, director of the "5 A Day" program at the cancer institute. "Fruits and vegetables play a really strong role in reducing the risk of all kinds of diseases."

Studies have shown people who ate the recommended amount of fruits and vegetables had an almost immediate reduction in blood pressure. People who chowed down their greens -- and reds and purples -- also had half the risk of developing certain types of cancer than those who didn't.

Fruits and vegetables contain all the necessary vitamins and minerals and something extra -- phytochemicals, or plant compounds that provide an array of health benefits, the cancer institute says.

To get the full effect of phytochemicals and other nutrients in fruits and vegetables, it helps to know just what, exactly, constitutes a serving. The cancer institute provides some guidelines:

One medium-sized fruit (for example, an apple, orange, banana, or pear); half a cup of cut-up fruit; one-quarter cup of dried fruit (raisins, apricots, prunes); one-half cup of raw, cooked, canned or frozen fruits or vegetables; three-quarters of a cup (six ounces) of 100 percent fruit or vegetable juice; half a cup of cooked or canned legumes (beans and peas); and one cup of raw leafy vegetables (think lettuce and spinach).

Measure leafy vegetables just as you put them in the measuring cup -- keep them a little fluffy and don't pack them down, says Dawn Jackson, a spokeswoman for the American Dietetic Association and a dietician at Northwestern Memorial Wellness Institute in Chicago.

If you can, eat more vegetables than fruit. One serving of fruit contains about 60 calories, while the equivalent in vegetables only has about 25.

"It's about one-third less calories so try to have two to three servings of fruit but then really try to bulk up on the vegetables because they're so low in calories," Jackson advises. Both fruits and vegetables also are quite filling.


Copyright © 2002 HealthScoutNews

[Mind]

Great post Bob. It is amazing how much our institute reflects this type of thinking. It is unfortunate that more people do not listen to this type of advice. Just think how much health care costs would drop if more people followed a balanced diet.

[bobdrake12]

http://www.eatright.org/adafood.html


Phytochemicals: What Role in Health?


Besides nutrients, there's another "crop" of compounds in plant foods--legumes, vegetables, fruits, and whole grains--that may affect your body. Collectively they're called phytochemicals, meaning plant chemicals.


Phytochemicals are substances that plants naturally produce to protect themselves against viruses, bacteria, and fungi. And they include hundreds of naturally-occurring substances, including carotenoids, flavonoids, indoles, isoflavones, capsaicin, and protease inhibitors. As with vitamins and minerals, different plant foods supply different kinds and amounts of phytochemicals.

Their exact role in promoting health is still uncertain. However, certain phytochemicals may help protect against some cancers, heart disease, and other chronic health conditions. So, stay tuned!

Until scientific research learns more, the nutrition bottom line still applies: Include a wide variety of fruits, vegetables, legumes, and grains, including whole grains. And count on food, not dietary supplements, for the health qualities they provide. That way, you'll reap the potential benefits of the many phytochemicals found in all kinds of foods from plant sources.

[bobdrake12]

Mind,

Yes, it is unfortunate that more people do not listen to this type of advice.

Unfortunately, many doctors still do not understand the health benefits of a good diet. Thus, many of their patients reflect that attitude.


Best regards,

Bob

[bobdrake12]

By the way, those great pictures came from the Site shown below.

Bob

http://www.diamondor...m/samplers.html

[bobdrake12]

"Enzyme-rich raw food diets and their positive effect on various diseased conditions in both humans and animals have been well documented throughout the world."



http://www.lifestar....hyEnzymes3.html


WHY ENZYMES?...part 3

What Do Studies Show?

Note: Lifestar does not support the use of animals in laboratory experiments. We feel there are viable alternatives available which represent a respectful and humane way of seeking knowledge. However, the following studies are included here for your review because they have already been conducted, they were done several decades ago, and we believe this information is significant in its implications and valuable in its content. If you feel you may be offended by what is contained in the following section, please skip over it and go directly to "More Food For Thought!" on the next page. We include this information for those with a particular scientific interest or medical focus because of the profound relevance it may have in supporting health and well being.

Enzyme-rich raw food diets and their positive effect on various diseased conditions in both humans and animals have been well documented throughout the world.

The first major scientific paper on enzymes was published April 15, 1940, by Dr. Edward Howell, in "the Journal of the American Association for Medico-Physical Research." Dr. Howell is formally recognized as the discoverer of the vital role of enzymes in human nutrition. He pioneered more than 50 years of research and scientific experimentation with overwhelming evidence indicating that the primary cause of degenerative disease in humans is enzyme deficiencies exacerbated by enzyme deficient mothers passing on genetic deficiencies to their offspring. Numerous studies have documented that when captive or domesticated animals are fed diets similar to human diets common to industrialized nations, they develop diseases similar or identical to human beings. In the early 1930's, and over the following 25 years, Francis M. Pottinger, Jr., M.D. conducted studies on cats using two diets. One diet consisted of two-thirds raw meat, one-third raw milk and cod liver oil. The second diet consisted of two-thirds cooked meat, one-third raw milk and cod liver oil. Studies revealed the following:

Multiple generations of cats on the raw meat diet were healthy. They had adequate nasal cavities, excellent tissue tone, good fur with little shedding, and no facial deformities. The calcium and phosphorous content of their bones was consistent. Their internal organs developed and functioned normally. Throughout their lifespans they were resistant to infections, fleas and other parasites. They were free of allergies and miscarriages were rare. Litters averaged five kittens, with mothers experiencing no difficulty nursing.

Multiple generations of cats on the cooked meat diet were not so healthy. They had many variations in facial bone and dental structure. Their long bones tended to be increased in length and smaller in diameter, showing less calcium. In the third generation, some of the bones were as soft as rubber. Other indications were heart problems, nearsightedness, farsightedness, underactivity or inflammation of the thyroid gland, infections of the kidney, liver, testes, ovaries and the bladder, arthritis and inflammation of the joints, inflammation of the nervous system with paralysis and meningitis. Infections of the bone appeared regularly, often appearing to be the cause of death. By the time the third generation was born, the cats were so physiologically bankrupt that none survived beyond the sixth month of life. Cats on the cooked meat diet were more irritable. There was evidence of role reversal, with female cats becoming the aggressors and male cats becoming docile and passive, either acting perverted or showing no interest in sex. Some females were dangerous to handle. Increasingly abnormal activities occurred between the same sexes. Vermin and intestinal parasites were rampant. Skin lesions and allergies were frequent and progressively worse from one generation to the next. Pneumonia and empyema (accumulation of pus) were principal causes of death in adults, with diarrhea, followed by pneumonia, the cause of death in kittens.


©1991 - 2000 The Lifestar Millennium, Inc. Lifestar and the Lifestar Logo are registered trademarks of The Lifestar Millennium, Inc

[bobdrake12]

"Eating cooked or manufactured food forces the body to call upon the immune system to donate enzymes in the digestive process, a process nature did not intend the immune system to participate in habitually."



http://www.lifestar....hyEnzymes2.html


WHY ENZYMES?...part 2


Cells can even create "customized" enzymes for specific purposes. For example, prior to 1947 cyanocobalamin, the commercial form of vitamin B-12, did not exist, yet the body is usually able to custom manufacture an enzyme to split off the cyanide molecule from the cobalamin which was added in the manufacturing process to stabilize the product and increase shelf-life. Unless the appropriate enzyme is created and removes the cyanide, cyanocobalamin is biologically inert in the body. There have been documented cases where infants have been harmed or worse from receiving B-12 (cyanocobalamin) shots because the infants body lacked the ability to make the appropriate enzyme to split the cyanide molecule off. The result was cyanide poisoning.

Enzymes do things that in a laboratory require up to 2,000 degrees Fahrenheit to duplicate. They are present in raw food in direct proportion to the proteins, complex carbohydrates, lipids and other food constituents that exist there. Food enzymes break food down so its constituents are small enough to pass into the blood or lymph system, enabling the body to effectively utilize them.

Eating cooked or manufactured food forces the body to call upon the immune system to donate enzymes in the digestive process, a process nature did not intend the immune system to participate in habitually. It was meant to function as a back up. But when it is chronically called upon to fulfill this roll, it creates a stress upon the body that contributes to premature aging and a pathological enlargement of the pancreas, with chronic depletion of metabolic enzymes from white blood cells. The immune systems primary defense mechanism in the blood is the secretion of appropriate enzymes by specialized blood cells that disassemble foreign substances that threaten the local ecology. When food is eaten that does not have sufficient enzyme levels within it to accomplish digestion, the condition such an insufficiency creates triggers the immune response. The sleepy, lethargic feeling many people get after eating is a symptom of the depletion the body suffers in this process. There are simply not enough metabolic enzymes left in the blood after eating to run the body at pre-meal levels. The depletion results in a loss of energy taken from operating the body to digest what was ingested.

How Does the Body Get Its Enzymes?

We are born with the ability to produce our own metabolic enzymes, an ability that appears to be limited. Dr. Edward Howell equated it to being born with an enzyme bank account that is finite. We have an enzyme capability designed to last our entire lifetime. How often we make withdrawals and how big they are determines our enzyme "balance," and that balance affects the level of health we enjoy. It may also affect the length of our life span. Constantly writing checks out of our enzyme account without making deposits ends up running our body on deficits. These deficits inevitably show up as problems in the body. Those who write lots of checks and make few deposits, sooner or later are likely to end up with degenerative and other disease.

Of course, we also get enzymes from outside sources other than food, such as those made by a variety of intestinal bacteria. Lactose intolerance, is a deficiency in ß-galactosidase, a lactose digesting enzyme made by certain strains of acidophilus bacteria living in the intestine. If the bacteria in the intestine does not exist in sufficient numbers to produce enough ß-galactosidase, an intolerance to dairy products may result.

Due to modern food processing, packaging, and preparations that make longer shelf-life possible, prepared food is essentially dead relative to human and animal nutritional needs. Over 80% of the average American diet today is comprised of processed and fast food. Food is even irradiated without being labeled to give consumers an informed choice, thereby destroying enzymes without cooking.


©1991 - 2000 The Lifestar Millennium, Inc. Lifestar and the Lifestar Logo are registered trademarks of The Lifestar Millennium, Inc

[bobdrake12]

"Man-made, processed and refined foods, such as carbonated beverages, alcohol, vinegar, white sugar, flour, and other foods, caused severe leukocytosis."




"Cooked, smoked and salted animal flesh brought on violent leukocytosis consistent with ingesting poison."


http://www.lifestar....hyEnzymes1.html

WHY ENZYMES?

If you were to take only one thing to supplement your diet, Lifestar believes that due to the prevalence of cooked and processed foods, enzymes may be the single most important support for your health and well being. The following will provide you with sufficient information to gain your own understanding and make up your own mind.

The Missing Link to Health

There is convincing evidence derived from the works of Drs. Francis Pottinger, Jr.,1 Weston Price2 and Edward Howell3 that the destruction of enzymes in the cooking and processing of food is, perhaps, the most significant factor in chronic and degenerative diseases in both humans and animals. It begins with a phenomenon known as digestive leukocytosis.

"Leukocytosis" is a pathological condition defined in Dorlands Illustrated Medical Dictionary as "a transient increase in the number of leukocytes in the blood, resulting from various causes, such as hemorrhage, fever, infection, inflammation, etc.”

Leukocytosis was first discovered in 1846. At first, it was considered normal because everyone who was tested had it. Paul Kautchakoff, M.D.4 later found that leukocytosis was not normal. In fact, the major cause of leukocytosis was discovered to be the eating of cooked food. An entire category of leukocytosis was classified as "digestive leukocytosis," that is, the elevation of the white blood cell level in response to the lack of enzymes in the cooked food in the intestine. It is pathological because the pancreas was never intended to provide 100% of the digestive enzymes needed.

Dr. Kautchakoff divided his findings into four classifications according to the severity of the pathological reaction in the blood:

o Raw food produced no increase in the white blood cell count.
o Commonly cooked food caused leukocytosis.
o Pressure cooked food caused even greater leukocytosis.
o Man-made, processed and refined foods, such as carbonated beverages, alcohol, vinegar, white sugar, flour, and other foods, caused severe leukocytosis. Cooked, smoked and salted animal flesh brought on violent leukocytosis consistent with ingesting poison.

This phenomenon occurs after eating cooked food, since prolonged heat above 118 degrees Fahrenheit destroys enzymes in food. Three minutes in boiling water destroys the enzymes; pasteurization destroys 80% to 95%; and baking, frying, broiling, stewing and canning destroys 100%. Nature designed food with sufficient enzymes within it to digest that food when it is ingested. When enzymes are destroyed by cooking or other processing, ingesting that food triggers the body's immune system, and it responds with leukocytosis.

Many health professionals are coming to the conclusion that this syndrome is an abusive scenario that puts significant stress on the pancreas, accounting for the enlarged pancreases of people in industrialized societies, and contributing to blood sugar problems such as diabetes and hypoglycemia, as well as the proliferation of chronic degenerative disease.

What Is An Enzyme?

The medical dictionary defines an enzyme as “a protein produced in a cell capable of greatly accelerating, by its catalytic action, the chemical reaction of a substance (the substrate) for which it is specific.”

This is the standard definition taught in medical school. But more significantly, enzymes are the body's workers. Enzymes operate on a biological and chemical level, perhaps even the radiological level, and although vitamins, minerals, hormones, proteins and other substances are essential to life, it is enzymes that perform the work and utilize these substances in restoring, repairing and maintaining health and life. Enzymes are the closest thing to what can be described as a "life force." Without them, life would not exist. In fact, when enzyme levels fall below a given level in any living system, life ceases.

Attempts to produce synthetic enzymes have failed. Science has identified over 80,000 different enzyme systems, and it is suspected that there may be hundreds of thousands, even millions of different types of enzymes. Yet although science endeavors to know what certain types of enzymes are made of, no one has yet been able to directly measure or take a picture of one.

What Do Enzymes Do?

Enzymes build, orchestrate and unify the physical expression we call "life." They seem to know precisely what to do and when to do it. They “assemble” molecules during their formative growth and they take molecules apart when individual cells are fractured. Enzymes create and modulate every system in the body. Enzymes help assemble a human body from a one-cell organism into a 50 to 70 trillion-cell life form. Enzymes are involved in repairing the body when it is damaged; they transport, use, and transform oxygen molecules and every other nutrient the body needs; they break down metabolic waste and the by-products of cells; they quench free radicals, and they split off unwanted molecules from nutrients, adding necessary ones. The physical existence of every human being and the existence of all other living organisms is totally dependent upon the ability of enzymes to do their job.


1991 - 2000 The Lifestar Millennium, Inc. Lifestar and the Lifestar Logo are registered trademarks of The Lifestar Millennium, Inc.

[Lazarus Long]

Enzymes like vitamins are essentially a variety of catalyst. They work to make the body better at using what it has. The advice you give here is sound and sage.

It is not enough to acheive our goal but it is a very healthy place to start. It also makes for a better meal, fuller flavor and a richer reward of the simpler pleasures of life. At times we seek the complex solutions when th esimpler are as important and easier to overlook.

[bobdrake12]

http://images.google...per/Surgery.jpg

"Effective advice on nutrition could lead to fewer visits to the doctor's surgery and a reduced need for prescribed drugs, she said.

One third of cancers, for example, can be prevented by diet, she added."



http://news.bbc.co.u...lth/2278651.stm




Tuesday, 24 September, 2002, 23:30 GMT 00:30 UK

Doctors 'ration dietary advice' (excerpts)



A poor diet is associated with many diseases


Patients are missing out on vital dietary advice that could make a big difference to their health, a US study suggests.

Most doctors spend less than a minute discussing nutrition with their patients, says a report in the American Journal of Preventative Medicine.

A survey of 138 primary care physicians in Ohio found that only a quarter of patients were given information about food intake and nutrition.

Every year, in the US alone, hundreds of thousands of people die from diseases linked to a poor diet.

"The need for nutrition counselling is pressing in light of the epidemic of chronic diseases such as hypertension, diabetes mellitus, obesity and hyperlipidemia [excessive fat content in the blood]", says team leader Dr Charles Eaton of Brown Medical School.

He hopes the research will be used by medical educators to develop tools to help doctors give advice about nutrition within the time constraints of primary care practice.

It is a view shared by the British Dietetic Association (BDA).

Food facts

Spokesperson Azmina Govindji told BBC News Online: "It is absolutely crucial that GPs spend more time understanding the science of nutrition and the place that a healthy diet has in the management of a range of conditions such as diabetes, cancer, coronary heart disease and high blood pressure."

Effective advice on nutrition could lead to fewer visits to the doctor's surgery and a reduced need for prescribed drugs, she said.

One third of cancers, for example, can be prevented by diet, she added.

[bobdrake12]

http://news.bbc.co.u...lth/1196255.stm



Friday, 2 March, 2001, 00:17 GMT

Fighting heart disease with fruit (excerpts)



Boosting fruit and vegetables intakes can help your heart


Boosting your daily fruit and vegetable intakes could help protect you from heart disease, say scientists.

Scientists from Cambridge University found that a boost in vitamin C intake has been shown to cut the risk of death from heart disease.

Professor Kay-Tee Khaw studied 19,496 people aged between 45 and 79, from Norfolk and found that those with the highest vitamin C intakes had the lowest heart death rates.

He found that with just a 50 gramme increase in fruit or vegetables it was possible to cut the death rate by 20%, regardless of the person's age, blood pressure or whether they smoked.

[Lazarus Long]

To put this in perspective. My father was active till his age cut him down from complications only a few months before his 90th birthday. He practiced CRON based on fruits and rice and higher fiber, practice daily exercise by walking for pleasure and groceries. He made me aware a long time ago that nutrition, exercise and control of "vice" related behaviors would lead to longer life. His only problem was he was a lousy cook.

I have tried to take his example to heart and learn how to cook from my mother. It always astounds me in this country that with so much available we limit our selection to the least palatable fastest options.

My friend who has prostate cancer however has also been apart of this discussion for over two decades. He is very active (a factor that is contributing to saving his life) but has always been a devotee, no make that a supplicating worshipper of the "Classic American Meat and Potatoes Diet".

Talking tofu with him fifteen years ago made me not just a tree hugging, neo-knee jerking, liberal jerk, but I was seen as pissing on "Mom's Apple Pie". Anyway he knows better now and it is still hard to change "Appetite" because diet is habit that is "Conditioned" as an aspect of acquired behavior. It possesses a psychology as well, hence "Comfort Food".

That is why, culture and language tie into what we eat. Diet doesn't just "Provide" as an energy source, diet effects how toxins are removed, neutralized and/ or the opposite altered into carcinogenic character.

There is a link that I will seek out about capsicum, (Chile Peppers) and cancer cells. It appears that when we induce a high false fever with hot peppers we also cause cancer cells in tumors to lyse because they aren't as able to handle the relatively higher body temperature. This is an aspect of athletic function as well as chemotherapy. Fever may be more than a symptom at work it should also be seen as a metabolic and physiological response to infection designed to fight it. Chiles, are a form of herbal chemo. NO where near as harmful to body as a whole.

I have seen cayenne also used as an antiseptic and coagulant in emergency situations and it worked very well. Apparently when concentrates of chiles are applied to malignant skin tissue there is lysing of them but not a remission per se. I actually studied a little herbal medicine and application based on Native American Herbal and Traditional Medical Technique from a Doctor, who though allopathically trained and licensed was a "Village doctor for the Xochimilco Community (really a bustling satellite community of Mexico City) and a tribal leader as well as the professor of my UNAM university Course. There is much more respect in Latin American for herbal alternative medicine then in the USA. There is also a still alive tribal awareness of this and a biome that still produces the products organically. But his is under significant assault by agribusiness. Milpas are becoming a thing of the past as much as Victory Gardens.

[bobdrake12]

Steak and Parsleyed Mushrooms with Baked Broiled Potatoes....New York Steak with Pan Fried Crispy Potatoes & Sauteed Onion


Lazaru Long,

Thanks so much for sharing! :D

I lost my father from liver cancer when he was 77. Unfortunately, my dad believed a heavy meat diet was good for him. In fact, my entire immediate family (including myself at one time) believe this.

Lararus Long:

My friend who has prostate cancer however has also been apart of this discussion for over two decades. He is very active (a factor that is contributing to saving his life) but has always been a devotee, no make that a supplicating worshipper of the "Classic American Meat and Potatoes Diet".

My brother died from brain cancer while my mom took a lot of herbal medicines as well as vitamins and did beat cancer.

What was so difficult was that all three family members developed cancer within three years of each other.

After researching cancer, I came to the conclusion that I needed to eat a whole lot more vegetables and fruit and a whole lot less meat. The net result was that I have continued in excellent health to this day.

I am also big believer in using herbs.

Best regards,

Bob